How Do You Make Mini Chicken Pot Pies: Easy, Comforting Recipes Anyone Can Master

Making mini chicken pot pies is easier than you might think! These adorable handheld comfort food classics combine tender chicken veggies and creamy sauce in flaky pastry shells. Perfect for weeknight dinners, lunch boxes, or even party appetizers, mini chicken pot pies bring all the coziness of traditional pot pie in a convenient, portion-controlled package.

I’ve gathered three delicious approaches to mini chicken pot pies – from super simple 4-ingredient versions to more homemade options. Let’s dive into these recipes so you can choose the one that works best for your skill level and time constraints!

Why Mini Chicken Pot Pies Are Worth Making

Before we jump into the recipes, let me tell you why mini chicken pot pies have become a staple in my kitchen:

• Perfect portions – No more arguing over who got the bigger slice!
• Great for meal prep – Make once, enjoy multiple times
• Kid-friendly – Even picky eaters love these handheld versions
• Customizable – Swap ingredients based on preferences or what’s in your fridge
• Freezer-friendly – Stock up for busy nights (depending on the recipe)

Now, let’s look at three different ways to make these little comfort food gems!

Super Easy: 4-Ingredient Mini Chicken Pot Pies

If you’re short on time but big on cravings, this Pillsbury version uses just 4 ingredients for delicious results

Ingredients:

• 1 package (10 oz) frozen mixed vegetables, cooked
• 1 cup diced cooked chicken
• 1 can (10½ oz) condensed cream of chicken soup
• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Instructions:

1. Preheat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.

2. Mix filling in a medium bowl by combining vegetables, chicken, and soup.

3. Form biscuit cups by pressing each biscuit into a 5½-inch diameter round Place 1 round in each greased muffin cup, firmly pressing into bottom and up sides to form a ¾-inch rim.

4. Fill the cups with about ⅓ cup chicken mixture each.

5. Seal the pies by pulling edges of dough over filling toward center. Pleat and pinch dough gently to hold in place.

6. Bake for 25-30 minutes until biscuits are golden brown. Cool for 1 minute before removing from the pan.

Each mini pot pie contains about 250 calories, with 10g of protein and 10g of fat. This recipe makes 8 servings and takes about 45 minutes total (20 minutes prep, 25 minutes baking).

Homemade Version: From-Scratch Mini Chicken Pot Pies

For those who prefer a more homemade approach, this recipe from Abby’s Recipes creates mini pot pies with a creamy homemade sauce and pie crust.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables
• ⅓ cup diced onion
• ⅓ cup diced celery
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (optional)
• Salt and pepper to taste
• 1 package refrigerated pie crusts (or homemade)
• 1 egg for egg wash (optional)

Instructions:

1. Preheat oven to 425°F (220°C) and grease a muffin tin.

2. Prepare the filling base by melting butter in a skillet over medium heat. Add onion and celery; cook 3-4 minutes until soft.

3. Make the sauce by stirring in flour and cooking for 1 minute. Slowly whisk in chicken broth and milk; cook 3-5 minutes until thickened.

4. Complete the filling by adding chicken, frozen vegetables, garlic powder, thyme (if using), salt, and pepper. Remove from heat.

5. Prepare the crusts by rolling out pie crusts and cutting into 4-5 inch circles. Press into muffin cups.

6. Fill and top the crusts with the chicken mixture. Top with more dough if desired and seal edges.

7. Finish and bake by brushing tops with beaten egg for shine. Bake 15-20 minutes, until golden and bubbly.

8. Cool slightly before gently removing from the tin.

This recipe makes 12 mini pies with approximately 210 calories each. Total time is about 40 minutes (20 minutes prep, 20 minutes cooking).

Creative Approach: Mini Chicken Pot Pies with Unique Flavors

If you’re feeling a bit more adventurous, this version from Molly Yeh adds personal touches to the classic recipe.

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• ¼ cup all-purpose flour
• 2 cups whole milk
• Chicken soup concentrate (enough for 2 cups liquid)
• 2 carrots, peeled and chopped
• 1 pound boneless skinless chicken thigh, chopped into bite-sized pieces
• ½ cup frozen peas
• ¼ teaspoon dried thyme
• Black pepper
• 2 pounds pie dough

Instructions:

1. Start the sauce by melting butter in a large skillet over medium-high heat. Add onion and stir until soft, 5-7 minutes. Stir in flour until evenly distributed.

2. Create the base by whisking together milk and chicken soup concentrate, then pouring into the skillet. Whisk constantly until the mixture begins to thicken.

3. Add the fillings – carrots, chicken, peas, thyme, and pepper. Simmer, stirring often, for 10-15 minutes until chicken is fully cooked. Taste and adjust seasonings if needed.

4. Cool the mixture (optional but recommended) before forming pies.

5. Prepare for baking by preheating oven to 400°F and lightly greasing your molds.

6. Form the pies by lining molds with pie dough so there’s some overhang on the edges. Spoon in a heaping ¼ cup of chicken mixture, place a smaller circle of dough on top, then crimp the edges from the bottom circle over. Poke a few holes in the top.

7. Bake until golden brown, 30-40 minutes.

8. Cool slightly before serving.

This recipe makes 10-12 mini pot pies and allows for more customization of flavors.

Tips for Perfect Mini Chicken Pot Pies

No matter which recipe you choose, these tips will help ensure pot pie perfection:

Preventing Sticking

• Spray muffin cups generously with cooking spray
• Cut ingredients into small (½-inch) pieces
• Don’t overfill – it causes filling to bubble out and stick
• Let cool slightly before removing from pan
• Use a metal spatula to gently loosen pies from the pan

Make-Ahead and Storage Options

• Refrigerator: Store in airtight containers for up to 4 days (2 days for the biscuit version)
• Freezer: The pie crust versions freeze well, but the biscuit version is not recommended for freezing
• Reheating: For crisp crusts, reheat in a 350°F oven rather than microwave

Tasty Variations

• Protein swaps: Use turkey, ham, or even smoked chicken sausage instead of chicken
• Veggie options: Add mushrooms, spinach, or swap in any cooked vegetables you enjoy
• Flavor boosters: Sprinkle in some shredded cheddar cheese, add fresh herbs, or top with a pinch of red pepper flakes

Serving Suggestions

Turn your mini pot pies into a complete meal with these side dish ideas:

• Simple green salad with vinaigrette
• Roasted broccoli and carrots
• Fresh fruit salad
• Butternut squash soup (for a super cozy meal)
• Iced tea or lemonade

FAQ: Common Mini Chicken Pot Pie Questions

Q: Can I use rotisserie chicken?
A: Absolutely! It’s a great time-saver and adds lots of flavor.

Q: How do I make these gluten-free?
A: Use gluten-free flour and pie crust or look for gluten-free biscuit options.

Q: Can I use fresh vegetables instead of frozen?
A: Yes, just dice them small and you might want to cook them briefly before adding to the filling.

Q: What’s the best way to reheat leftovers?
A: For the crispest results, reheat in a 350°F oven for 10-12 minutes. Microwave works too but crust won’t be as crisp.

Q: Can I make the filling ahead of time?
A: Definitely! The filling can be made 1-2 days ahead and refrigerated until you’re ready to assemble and bake.

Wrapping Up

Making mini chicken pot pies is actually pretty simple, and there’s a version for every skill level. Whether you go super simple with the 4-ingredient biscuit method or take your time with a homemade sauce and pie crust, the results are guaranteed to please. They’re perfect for busy weeknights, lunch boxes, or even serving to guests at casual gatherings.

I love how versatile these little comfort food packages are – you can customize the fillings based on what your family enjoys or what you happen to have in the fridge. Plus, the individual portions mean everyone gets their own perfect little pie!

Next time you’re craving comfort food but don’t want to fuss with a full-sized pie, give one of these mini chicken pot pie recipes a try. Your family will thank you, and you might just find yourself making them on repeat throughout the cooler months!